摘要
为探究不同储藏年份武夷岩茶水仙的香气特征与差异性,采用电子鼻分析技术和气相色谱-质谱联用法(GC-MS),对8个不同储藏年份水仙的香气成分进行了分析。电子鼻分析结果表明,各年份水仙主要在氮氧化合物(NOx)、硫化合物、芳烃化合物敏感型传感器响应值方面存在差异,其中2012年份、2006年份水仙的响应值远高于其他年份,表明该年份水仙含有较高的氮氧化合物、硫化合物、芳烃化合物。GC-MS测定结果表明:各年份水仙根据香气化合物轮廓相似度,可归类为与储藏年份相关的三类茶,即2020年份、2012—2018年份、2006—2010年份;2020年份茶样橙花叔醇、(Z)-己酸-3-己烯酯、茶吡咯、水杨酸甲酯、β-紫罗兰酮、己酸己酯等含量比较高;2012—2018年份茶样中,橙花叔醇、β-紫罗兰酮、茶吡咯含量比较高,其中橙花叔醇含量随储藏年份增加逐年下降,β-紫罗兰酮和茶吡咯变化不大;2006—2010年份茶样β-紫罗兰酮、苯甲醛含量较高,其中β-紫罗兰酮含量随储藏年份增加呈下降趋势;3种类别水仙的香气成分组成存在明显差异,多数化合物均呈下调趋势。
In order to explore the aroma characteristics and differences of Wuyi rock tea Shuixian with different storage years,the aroma components of Shuixian with eight different storage years were analyzed by electronic nose analysis technology combined with gas chromatography-mass spectrometry(GC-MS).The analysis results of electronic nose showed that there were differences in response values mainly among sensitive sensors of nitrogen oxide(NOx),sulfur compound and aromatic compound.The response value of Shuixian stored in 2012 and 2006 was much higher than that stored in other years,indicating that Shuixian stored in 2012 and 2006 contained higher NOx,sulfur compound and aromatic compound.GC-MS showed that Shuixian with different storage years could be classified into three types related to storage years according to the similarity of aroma compound profiles:2020,2012-2018 and 2006-2010.In the tea samples of 2020,contents of nerolidol,(Z)-3-Hexenyl hexanoate,pyrrole,methyl salicylate,β-ionone and hexyl caproate were relatively high;in the tea samples of 2012-2018,the contents of nerolidol,β-ionone and pyrrole were relatively high,among which the content of nerolidol decreased year by year with the increase of storage years,and the contents ofβ-ionone and pyrrole did not change much;in the tea samples of 2006-2010,the contents ofβ-ionone and benzaldehyde were higher,among which the content ofβ-ionone decreased with the increase of storage years.The aroma components of the three types of Shuixian were significantly different,most of them showed a downward trend.
作者
张嘉恒
吴志锋
邱慕涛
王靖雯
马春华
林河通
ZHANG Jiaheng;WU Zhifeng;QIU Mutao;WANG Jingwen;MA Chunhua;LIN Hetong(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou Fujian 350000;College of Tea and Food Science,Wuyi University,Nanping Fujian 354300)
出处
《现代农业科技》
2024年第14期143-151,157,共10页
Modern Agricultural Science and Technology
基金
南平科学基金项目(N2021J003)
南平市资源产业科技创新联合资助项目(N2021Z006)。
关键词
武夷岩茶
水仙
储藏年份
香气特征
差异性
Wuyi rock tea
Shuixian
storage year
aroma characteristic
difference
